Changes of microbiological and physicochemical properties in Chinese infant formula caused by high heat treatment applied on concentrated milk

Dairy Science and Technology

Volumn 92, Issue 6, 2012, Pages 719-733

  Liu, Guanchen ^a   Li, Yan ^b   Cao, Jialu ^a   Ren, Dongyan ^a   Yuan, Dongdong ^a   Zhang, Liebing ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Chinese infant formula; Concentrated milk; High heat treatment; Microbiological qualities; Physicochemical properties

Indexed keywords

AEROBIC SPORES; CONCENTRATED MILK; DISPERSIBILITIES; FAT CONTENTS; INFANT FORMULA; MEMBRANE PERMEABILITY; MICROBIAL LOADS; MICROBIOLOGICAL QUALITY; MICROBIOLOGICAL STANDARDS; MILK FAT GLOBULES; MILK POWDER; PARTICLE MORPHOLOGIES; PHYSICOCHEMICAL PROPERTY; PROCESSING CONDITION; SAFETY STANDARD; THERMAL CHARACTERISTICS; TOTAL BACTERIAL COUNT;

OILS AND FATS; POWDERS; SAFETY ENGINEERING;

HEAT TREATMENT;

BACTERIA (MICROORGANISMS);

EID: 84872094297     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-012-0089-y     Document Type: Article

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